Dal Pakwan

This Sindhi specialty is my mum's recipe and if you're not Sindhi you've probably never tried this. I don't make this too often because it's fried, but it is delicious like all fried foods and one of those dishes I crave from time to time. 

What you'll need..
For Dal

• 1/2 Cup chana dal (Split bengal gram) soaked in water for 20 minutes
• 1 Tsp cumin seeds
• 1/2 Tsp turmeric powder
• 1/2 Tsp chilli powder
• 2 Green chillies chopped
• 1 Tomato chopped
• 2 Tbsp oil
• Salt to taste

For Pakwan

• 1 Cup maida (All purpose flour), additional for dipping
• 1/2 Tsp cumin seeds
• 1/2 Tsp chilli powder
• Oil for frying
• Salt to taste

How to..

• Knead all purpose flour, cumin seeds, chilli powder and salt along with water into a smooth, soft dough. Add 1 tsp of oil and roll the dough into a round ball and set aside.
• Heat oil in a pressure cooker. Add cumin seeds and wait for them to splutter.
• Add the chopped tomatoes, green chillies, turmeric, chilli powder and salt. Mix well and cook for 2-3 minutes.
• Discard the soaking water and add the chana dal. Mix well.
• Add 2 cups of water and cover with the lid. Cook on high heat till you hear the first whistle and then cook on low heat for 20 minutes.
• Open the lid once all the steam has cooled. Mash some of the dal with a potato masher. Add a little water if the dal is too thick.
• Heat oil for frying.
• Divide the dough into small round golf ball size balls.
• Dip the balls in some flour and roll them with a rolling pin into thin round disks. 
• Poke them with a fork all over and then drop them in oil for frying. Flip sides frequently and fry till they turn crisp and golden brown in color. Remove and drain on paper towel.
• Garnish the dal with cilantro chutney and tamarind chutney. Alternatively, you could garnish the dal with tadka (last 3 steps from moong dal recipe). Serve with hot pakwans.

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